These field mushrooms are stuffed with cream cheese, spring onions and garlic, and topped with a parmesan and parsley crumb. If you like mushrooms and cream cheese, you’ll love these.
Yield; Six servings Cook time;ย 20-25 minutes in total
You’ll need;
- Six field mushrooms, peeled with stalks removed (retain the stalks)
- One tablespoon of non-dairy margarine
- Three cloves of garlic, minced
- Three spring onions, sliced
- Mushroom stalks, minced
- One teaspoon of dried tarragon
- 200g/7oz non-dairy cream cheese
- 20g/0.7oz grated non-dairy parmesan*
- Two tablespoons of breadcrumbs
- Half a teaspoon of dried parsley
Method;
- In a saucepan over a low to medium heat, add the non-dairy margarine. Once melted, add the garlic and spring onions. Cook for one minute, then add the mushroom stalks.
- Season with salt, pepper and tarragon. Cover with a lid and leave to cook for ten minutes. Once cooked remove from the heat and allow to cool.
- Once cooled add the non-dairy cream cheese and mix well to combine.
- Pre-heat the oven to 200ยบC/180ยบC fan assisted/350ยบF
- In a small bowl, mix together the non-dairy parmesan cheese, breadcrumbs and parsley.
- Spread the cream cheese mixture onto each mushroom, before topping with the breadcrumb mixture.
- Bake for 10-15 minutes, serve immediately.
These would be perfect with a side salad as a starter, or serve them with creamy mashed potatoes and veggies as a main course.
* Note; I used Violife’s Prosociano as the nondairy parmesan cheese. You can pick it up in Holland and Barrett, larger branches of Tesco and Sainsbury’s, or order online at Ocado.
Bethany's Vegan Kitchen 